This ragu would also be excellent served over instant polenta instead of pasta.
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.

While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

IDEAS YOU'LL LOVE

Italian Sausage

Recipe courtesy of Alton Brown

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Herb Pasta Dough

Recipe courtesy of Michele Urvater

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Eggs Over Easy

Recipe courtesy of Alton Brown

Sausage and Broccoli Rabe Stoup

Recipe courtesy of Rachael Ray

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Pasta e Fagioli al Forno

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking